Spiced Pfeffernüsse Cookies

Combine white and brown sugars, honey, water, cinnamon sticks, ground ginger, ground cardamom, ground nutmeg, ground allspice, and ground cloves in a saucepan with cayenne pepper. Place the saucepan over medium heat and whisk constantly until the sugars have dissolved and the mixture is just starting to boil, approximately 1-2 minutes. Remove from heat immediately and allow it to cool for a few minutes, around 4-5 minutes.

Add salt, baking soda, heavy cream, and egg to the mixture and whisk until everything is fully incorporated. Add flour and mix together using a wooden spoon until all the ingredients come together in a cohesive dough.

Cover the dough with plastic wrap and shape it into a ball. Wrap tightly and refrigerate for 1-2 days to allow the dough to rest.

When you're ready to bake, preheat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper.

Remove the dough from the refrigerator and use a spoon to portion out rounded balls. If desired, roll each ball into a smooth shape before placing it on the prepared baking sheet.

Bake the cookies in the center of your preheated oven until they are perfectly domed with a light golden brown base, taking 9-10 minutes. Be careful not to overbake.

Allow the cookies to cool completely on the baking sheet, which should take around 20-30 minutes. During this time, repeat steps 5 and 6 to shape and bake the remaining cookies.

To make icing, place powdered sugar in a bowl. Gradually add lemon juice, stirring constantly until the icing reaches your desired consistency - thick but still slightly runny.

Dip the top of each cooled cookie into the icing, allowing it to drip before flipping the cookie over and placing it on a wire rack set over parchment paper. Let the icing harden completely before serving.